![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/PeachDumplings5.gif\" "\\"PeachDumplings5\\"")
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If there is one dessert you need to try it’s this one.\u00a0 It’s peaches to perfection!\u00a0 I happen to loves peaches simply sliced off the pit, nothing added.\u00a0 But when you fill it with a mixture of brown sugar and butter and wrap it in a wonderful puff pastry, then top it with an amazing bourbon sauce… you have the best dessert ever!\u00a0 The crust is warm and crunchy, the sauce is melting over the dumpling, and a caramel goodness is oozing out of the dough.\u00a0 It’s so good!\u00a0 I credit another blogger Deb Perlman of Smitten Kitchen with this recipe.\u00a0 I used premade dough, only Dufour, but it’s not hard to make your own.\u00a0 Enjoy!\u00a0 Let me know what you think.<\/p>\n
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FILLING INGREDIENTS:
\n\u2022 3 large peaches
\n\u2022 1\/3 cup (65 grams) light or dark brown sugar
\n\u2022 Pinch of salt
\n\u2022 1\/4 teaspoon ground cinnamon
\n\u2022 Few fresh gratings of nutmeg, or a pinch of ground
\n\u2022 1 tablespoon butter, cut into 6 pieces, kept cold
\n\u2022 1 large egg, for glaze<\/p>\n
SAUCE INGREDIENTS:
\n\u2022 4 tablespoons (55 grams or 1\/2 stick) butter, at room temperature
\n\u2022 3\/4 cup (95 grams) confectioners’ sugar
\n\u2022 1 tablespoon bourbon<\/p>\n
CRUST INGREDIENTS:
\n\u2022 Dufour pastry dough or make your own!<\/p>\n
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INSTRUCTIONS:
\n\u2022 Roll pastry dough to a 12″x18″ rectangle, and divide into six 6-inch squares.\u00a0 If dough gets too soft or warm while you’re rolling it, continue to the square stage, but then transfer the squares to a parchment-lined baking sheet and chill them in the freezer for a couple minutes, until they firm up again.<\/p>\n
\u2022 Halve peaches, and remove pits.\u00a0 Scoop a little but extra out of the pit so that there is more room to pack the filling.<\/p>\n
\u2022 Mix brown sugar, salt, cinnamon, and nutmeg together in a little dish.<\/p>\n
\u2022 Spoon 1 lightly packed tablespoon on top of each peach, smooshing as much of the sugar mixture as you can into the center.<\/p>\n
\u2022 Dot the top of each with a piece of the cold butter.<\/p>\n
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/PeachDumplings2.gif\" "\\"PeachDumplings2\\"")
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\u2022 Center a peach half, cut side up, in your first pastry square.\u00a0 Bring corners up to meet each other over the center (if it feels tight, or as if you’re short of dough, make sure that the dough underneath is flush with the peach curve; it tends to get slack) and seal the seams together, pinching with your fingertips.<\/p>\n
\u2022 Arrange peach dumplings in a buttered 9″x13″ baking dish, and chill for 30 minutes.<\/p>\n
\u2022 Meanwhile, preheat your oven to 375 degrees.<\/p>\n
\u2022 Whisk egg together with 1 teaspoon water to form a glaze.<\/p>\n
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/PeachDumplings3.gif\" "\\"PeachDumplings3\\"")
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\u2022 Brush glaze over the tops and exposed sides of dumplings.<\/p>\n
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/PeachDumplings4.gif\" "\\"PeachDumplings4\\"")
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\u2022 Bake for 30 to 40 minutes, until pastries are puffed and bronzed on top.<\/p>\n
\u2022 While baking, make the sauce.\u00a0 Beat softened butter, confectioners’ sugar, and bourbon until smooth.<\/p>\n
\u2022 Scrape into serving dish.\u00a0 When pastries come out of oven, dollop each with a heaping spoonful of the sauce, and serve pastries with the sauce melting over the sides.<\/p>\n
![\"\"](\"http:\/\/feastandflowers.com\/wp-content\/uploads\/PeachDumplings.gif\" "\\"PeachDumplings\\"")
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If there is one dessert you need to try it’s this one.\u00a0 It’s peaches to perfection!\u00a0 I happen to loves peaches simply sliced off the pit, nothing added.\u00a0 But when you fill it with a mixture of brown sugar and butter and wrap it in a wonderful puff pastry, then top it with an amazing …
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